A loyal reader, late of Iceland, recommended the book Making the Best of Basics: Family Preparedness Handbook. One of the tips the book contains is to keep grains by for sprouting for when “live foods” are at a premium in your circumstances. In the significantly older book (from 1866), The Market Assistant, comes the much more tasty-sounding tip: growing mustard greens! From page 338:
“Mustard. The leaves of the young, white, broad-leaved kind is best for a mixed salad, or to boil with meat as greens. It may be had at any time in a few days, bu being sown in a box and kept in a warm place.”